Drop the remaining cream in a pan and simmer to low flame.
Place the egg yolks in a heatproof bowl and pour on the cream,
stirring constantly.

Mix in the cheese mixture and spoon into the tartlet shells.
Bake at least for 10 - 12 minutes.

Turn the pan around and bake for 5 more minutes. Allow the
tartlets cool in the pan at least for 5 minutes. Serve garnished
with parsley.

INGREDIENTS

The Walnut Pie Dough

400 grams all-purpose flour

150 grams butter, chilled and diced

50 grams walnut halves, chopped

Pinch of celery salt

The Filling

200 grams heavy cream

250 grams bleu cheese

2 tablespoon butter

2 celery stalks, finely chopped

1 small leek, finely chopped

3 egg yolks chopped

Salt and pepper, to taste

Fresh flat-leaf parsley and parsley sprigs, to garnish

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